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Butze

[butts] - n. 1. A young woman who is smitten with food 2. A young woman who strives for balance

Apfel Schnitzel

Apfel Schnitzel

One of the reasons I love visiting Austria is because my heritage is largely from the beautiful country. Growing up, my mom often cooked traditional Austrian cuisine, everything from breakfast, to dinner, to dessert. We even hosted Oktoberfests for quite a few years! The cuisine has many fond memories attached to it and whenever I eat one of these dishes, I remember all of them: peeling apples for strudel with my grandma, eating goulash out of a bread bowl while traveling abroad, and enjoying my mom’s Apfel Schnitzel on a cold Tahoe morning.

Apfel Schnitzel is a delicious treat, whether enjoyed for breakfast or dessert, that I believe is underrated. This thin, yet somehow fluffy, and crispy pancake-like dish is definitely more for those with a sweet tooth. As a child, I would beg my mom to make these for me, always delighted by the sweet smell coming from the stovetop. Now, I enjoy them occasionally, when I am in the mood for something a bit more delectable.

I thought it would be fun to do a new series of recipes on Straight to the Butze that included both the traditional way and a #straighttothebutze revamp way! For the first of the series, I am remaking my mom’s traditional Apfel Schnitzel. Now, a quick disclaimer: I am not “revamping” my mom’s dish because it needs it or because I consider it "unhealthy"! All foods, including dishes that are a bit sweeter, can fit into a balanced diet. So no matter which way you make this dish, know that both are more than okay to eat! My guess is your soul will be doing a lil happy dance after you take that first bite- I know mine was :)

Do you have a favorite traditional dish? Have you ever tried to modernize it?

Moni’s Traditional Apfel Schnitzel:

INGREDIENTS:

  • 1 cup all purpose flour
  • 1.5 cups milk (I use 1%)
  • 1 egg
  • Pinch of salt
  • 1 tbsp coconut oil (note: traditionally Crisco is used, but I do not own this! Feel free to try it if you want to go uber traditional!)
  • 1 granny smith apple, peeled and sliced thinly
  • ¼ cup granulated sugar
  • 1/8 cup cinnamon

DIRECTIONS:

In a medium mixing bowl, make a nest of flour by spreading the flour further along the edges and a thin layer across the bottom. Crack the egg into the middle of the nest. Taking a fork, start beating the egg directly in the center. Slowly start working flour in as you continue to beat in small circular motions. Continue gathering more and more flour as the egg mixes in, forming a nice sticky dough in the center of the bowl. As the dough begins to loose moisture, slowly start pouring in a little milk at a time, just enough to keep the dough moist. Once all of the flour has been incorporated in, pour in the rest of the milk to thin the batter. Add in the pinch of salt and mix until thoroughly incorporated.

Add your cinnamon and sugar into a larger, flatter bowl, mixing thoroughly.

In a medium sized pan, add the coconut oil. The oil should melt and quickly create a thick coating on the pan. Scoop the batter into the pan (I use a ¼ cup measuring utensil for similar sized pancakes) and add apple slices. Once golden brown, flip onto the other side. As soon as the pancake is done, drop it into the cinnamon sugar mixture, coating both sides heavily. Repeat this until the batter is done.

These babies are pretty sweet so I tend to serve them plain and piping hot! Pair it with a glass of milk and you’ve got a perfect combo.

 

#Straighttothebutze Style:

INGREDIENTS:

  • 1 cup whole wheat flour
  • 1.5 cups unsweetened almond milk
  • 1 egg
  • Pinch of salt
  • 1 tbsp coconut oil
  • 1 granny smith apple, peeled and sliced thinly
  • ¼ cup coconut sugar
  • 1/8 cup cinnamon

DIRECTIONS:

In a medium mixing bowl, make a nest of flour by spreading the flour further along the edges and a thin layer across the bottom. Crack the egg into the middle of the nest. Taking a fork, start beating the egg directly in the center. Slowly start working flour in as you continue to beat in small circular motions. Continue gathering more and more flour as the egg mixes in, forming a nice sticky dough in the center of the bowl. As the dough begins to loose moisture, slowly start pouring in a little almond milk at a time, just enough to keep the dough moist. Once all of the flour has been incorporated in, pour in the rest of the milk to thin the batter. Add in the pinch of salt and mix until thoroughly incorporated.

Add your cinnamon and coconut sugar into a larger, flatter bowl, mixing thoroughly.

In a medium sized pan, add the coconut oil. The oil should melt and quickly create a thick coating on the pan. Scoop the batter into the pan (I use a ¼ cup measuring utensil for similar sized pancakes) and add apple slices. Once golden brown, flip onto the other side. As soon as the pancake is done, drop it into the cinnamon sugar mixture, coating both sides heavily. Repeat this until the batter is done.

These babies are pretty sweet so I tend to serve them plain and piping hot! Pair it with a glass of milk and you’ve got a perfect combo.

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